Monday, 6 February 2012

Carrot Dosa

Carrot 1
Rice Flour 1 1/2 Cups
Yogurt 2 Tbsps
Green Chiles 2 – 3
Salt to Taste
Cumin Seeds 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Crushed Black Pepper 1/4 tsp
Oil 1 tsp
Method of preparation:
Remove stems, wash and finely chop the green chiles.
Peel, remove ends, wash and grate the carrot or roughly chop it.
Grind carrot, green chiles and salt into smooth paste adding enough water.
In a mixing bowl, mix together rice flour, yogurt and ground carrot paste.
Add enough water to make it somewhat thin batter.
Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, remove from heat and add to above dosa batter.
Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon if necessary.
When pan gets hot, pour a ladle full of carrot dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 5 inch diameter dosa.
Don’t spread the dosa with back of the ladle.
Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining carrot dosa batter.
Serve carrot dosa with sambar or with any chutney of your choice.